Steve Pope wrote:
> > wrote:
>
>> You CANNOT make truffle oil at home. Even professional truffle firms have
>> problems with that and that's why so much truffle oil is fake. It is very
>> unsafe to try infusing it at home. You just have to use them up. Period.
>
> Plus, what are the odds of having so many truffles you cannot
> consume them on the spot?
>
> I like black (Italian) truffles cooked in with eggs or pasta, and white
> (Italian) truffles grated over eggs, steak, or pasta right before
> serving. I don't know of any better way to do it, and I'm
> not sure there IS any better way to do it.
>
> I suppose I would cotton to the idea of making real truffle
> oil from truffles, just so that I know what non-fake truffle
> oil is like, but I'm not sure it would be worth the cost.
>
> Fake truffle oil is the sputum of satan. I cannot stand being
> in the same building as it.

So I assume the fake oil contain NO truffles whatsoever?

The bottle I bought says, under ingredients:
Olive oil, white truffle (tuber magnatum pico) 0.1%, aroma.

I'm wonder what the 'aroma' might be?


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw